Chocolate Marshmallow Cookies
These Chocolate Marshmallow Cookies are fudgy and chewy with a sweet, melty center of mini marshmallows, perfect for a cozy treat.
Ingredients
Essentials
- 113 g unsalted butter, melted and cooled slightly can use salted butter, omit extra salt
- 165 g plain (all-purpose) flour measure accurately by spooning into cup and leveling
- 55 g Dutch-processed cocoa powder provides rich chocolate flavor
- ¾ teaspoon baking soda helps cookies rise
- ½ teaspoon salt balances sweetness
- ⅔ cup light brown sugar adds moisture
- ¼ cup white granulated sugar helps exterior crisp
- 1 large egg, room temperature mixes evenly into dough
- 1 teaspoon vanilla extract flavor enhancer
- ¾ cup mini marshmallows use fresh for best melting
- 1 teaspoon demerara sugar (optional, for sprinkling) adds crunch and sparkle
Optional add-ons
- ¼ to ½ cup chopped nuts (e.g., walnuts, pecans) for texture and flavor
- ¼ cup chocolate chips for extra chocolate pockets
- to taste sea salt flakes enhance the pairings
- to taste powdered sugar for presentation
Instructions
Preparation
- Preheat the oven to 180°C (350°F) or 160°C for fan-forced. Line two baking trays with baking paper.
- Melt the unsalted butter in short bursts in a microwave or over low heat, then let it cool.
- In a medium bowl, whisk together the flour, cocoa, baking soda, and salt until well combined.
- In a large mixing bowl, whisk the cooled melted butter with the brown sugar and white sugar until smooth.
- Add the egg and vanilla extract, whisking until incorporated.
- Gently fold in the dry ingredients until just combined; don’t overmix.
- Let the dough rest for 10 minutes before proceeding.
Baking
- Scoop about 2 tablespoons of dough and roll into a ball. Make a dent in the center and add the mini marshmallows, sealing the dough around them.
- Arrange the cookie balls on the baking trays, spaced about 5 cm apart. Optionally sprinkle demerara sugar on top.
- Bake for 9-10 minutes, checking for doneness at 8 minutes. The edges should set but centers remain soft.
- If desired, reshape cookies using a round cutter after baking.
- Cool on the trays for 10-15 minutes before transferring to a wire rack.
Notes
For best results, ensure to seal the marshmallows well to avoid leaks during baking. Also, consider adding chocolate chips around the sealed seams for extra fudginess.